When James Beard set out to write the definitive book on the American food scene, he didn't anticipate the book swelling to 600 pages and 450 recipes.
But he was forced to confront some massive culinary questions, such as: Does the Sloppy Joe deserve a recipe in this book? Is that part of American food culture? Beard determined that yes, it was, and broken down by region, American food is diverse and sprawling.
Today, he might have included Rochester's garbage plate. So what about the Finger Lakes? What is the food ethos and culture in our Finger Lakes region? The Finger Lakes Culinary Bounty is an organization that ties the agricultural scene together, and they have something to say about that.
It's the Summer of Food, and our guests are:
-Brud Holland, chef and president of FLCB
-August Deimel, winemaker for Keuka Spring Winery
